A Dad Dinner

Last week Brian and I gave my dad his birthday present. His birthday is in April, but for the second year our gift was a dinner. Dad gets to invite some friends over for a fabulous dinner party, and we cook. Dad's no slouch in the kitchen, so we really have to bring it for these dinners.

The menu this year was as follows:

Appetizers:
Spinach Dip with crispy baguette
Assorted Olives

First Course:
Creamy Asparagus Soup with Crab Cakes

Second Course:
Romaine Salad with goat cheese, walnuts, grapefruit & orange supremes, and Lemon-Tarragon Vinaigrette

Third Course:
Seared Sonomoa Foie Gras with challah toast and honeyed walnuts

Fourth Course:
Lemon Sorbetto

Fifth Course:
Smoked Pork Loin with bacon-wrapped scallops and lentils

Sixth Course:
Yin-Yang Dessert - cheesecake and chocolate mousse tart


I didn't take pics of all the courses, but I wanted to share some.

Here's Brian chopping garlic and/or shallots...and the kitchen behind him.

Creamy Asparagus Soup, plated and ready to be served.

Crab Cakes hand-formed by moi - Brian likes them in the cylinder shape. Sear them in a pan and finish in the oven.

The huge scallops. Wrapped in bacon, they resemble calf nuts.

This is one lobe of foie gras. We had 2 lobes, but only used one. Each person received a generous portion.

The first one is my little plate of foie that I threw together for myself. It isn't pretty. The other one is a plate that Brian made up for us last month and was more like what we served to the guests.

The real star of the evening: Dad's smoked pork loin. Look at that smoke ring!

Luckily, Brian and I got to take a smidge home with us. It was probably the best pork I've had, in any form. The best part was the crispy, crackly outside mingling with the fat pockets inside. Made for some excellent pig sandwiches the next day.

Last, but not least, my dessert duo. I made a cheesecake, slightly lemon flavored. And my new favorite dessert: chocolate mousse tart. I thought we should just give everyone a taste of each. Then we took the rest home...bwuuuhhahahaha.

Happy Blog-iversary!

3 years of LadyConcierge! I have to give mad props to everyone at http://www.portlandfood.org/ for their support and Michelle at Je Mange la Ville for being my inspiration.

And now, strawberry shortcake! Seems like it's a popular topic right now. We're right in the middle of California strawberry season and waiting eagerly for the Oregon berries to arrive. Our strawberry plants are taking over the side yard, and boy are we glad!

This recipe comes from the guys at The Bitten Word, who try out the best recipes from the food magazines each month. This one comes from Everyday Food, May 2009 issue. The original recipe was for rhubarb instead of strawberries.

What I like about this recipe is the shortcake is the biscuit-scone type and not the foamy cake type. Brian disagrees, but will suffer through it somehow. He tried to get me to buy some angel food cake at the grocery store yesterday, but I would have none of it. I love the flaky texture of these shortcakes. I halved the recipe since it was just us two, and I sprinkled turbinado sugar over the tops.

Macerating strawberries in balsamic is one of my favorite preparations for the sweet little gems. Alas, our balsamic was gone! So I used a splash of cherry brandy instead. Not the same flavor, but a nummy one just the same. Next time I will make sure to have balsamic on hand.

Balsamic Brown Sugar Strawberries
The Bitten Word

1 pint strawberries
2 tablespoons balsamic vinegar
1 tablespoon dark or light brown sugar, depending on your preference

Cap and quarter strawberries and place in a large bowl. Mix with balsamic and sugar. Cover and refrigerate, two hours to overnight. If the strawberries are not sweet enough for your tastes, add more brown sugar.


Shortcakes
Everyday Food (May 2009)

Prep: 25 minutes
Total: 55 minutes, plus cooling
Ingredients

Serves 8

* 2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
* 1/2 cup (1 stick) cold unsalted butter, cut into pieces
* 2 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/3 cup plus 3 tablespoons sugar
* 1 cup whole milk
* 1 cup heavy cream

Directions

1. Preheat oven to 425 degrees. In a food processor, combine flour, butter, baking powder, salt, and 1/3 cup sugar and process until mixture resembles coarse meal. Add milk and pulse just until moistened, 4 to 5 times.

2. Turn out dough onto a lightly floured surface. With floured hands, gently pat into a 4-by-8-inch rectangle. Cut dough into 8 squares and transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes. Let biscuits cool on baking sheet.

3. In a large bowl, beat cream until soft peaks form. Add 2 tablespoons sugar and beat until soft peaks return. To serve, split biscuits with a serrated knife; sandwich with rhubarb compote (or strawberries!) and whipped cream.

Toro Bravo

It is seriously sad that we don't head here more often, when it is a mere 6 blocks from home. And we've only been once, I think. We walked down last night just after 5 and snagged seats at the counter.

We started with drinks - Borio (?) for him (a tequila cocktail) and a Sage Seville for me (like a gin mojito with sage instead of mint). Tasty and balanced for both.

We started with the Singing Pig salad which featured grilled asparagus, chopped egg and hazelnuts, and the sherry chicken liver mousse. Both were big portions for the price. We were expecting maybe a votive of chicken liver mousse, but it was a very generous cup. Served with quartered ciabatta bread slices and crispy baguette. The salad was served in a mixing bowl with salad tongs. I tossed it around a little and served us up a big scoop each and still had enough left in the bowl for seconds. I love egg in salad so this was a winner for me. It was very lightly dressed in a mild vinaigrette.

Next we ordered the oxtail croquettes and drunken pork with fresh shell bean stew. I thought the oxtail croquettes were a ripoff for $14. Three, two-inch croquettes? Oxtails are from the tail of a cow, right? They were rich and crispy, though, with a great spicy aioli. I'm glad we tried them, and because the first two dishes' portion size was so generous, this one being skimpy didn't really matter. Actually, maybe that was why we expected a little more on that plate, because of the size of the first two. The drunken pork came out next. Tasted like a smoked pork chop chunked up with great northern beans and a tomato-pepper stew.

We passed on dessert and Brian had one more drink instead. 3 drinks + 4 dishes = $67 before tip. Not bad considering we can spend $30 for breakfast in the area pretty easily. I think we'll probably pop in more often now.


Toro Bravo
120-A N.E. Russell Street
Portland, OR 97212
503.281.4464
torobravopdx.com

Whole Lemon Tart and Pâte Sablée

aka Tarte au Citron for you francophiles. I got this idea from the fabulous Deb at Smitten Kitchen. If you haven't met Deb yet and have no idea what Smitten Kitchen is, go there now and visit. I think I have bookmarked more recipes from Deb than from any other site.

I first made this tart last year. At the time, I was using a tart crust recipe from my Better Homes & Gardens cookbook. It worked ok but was kind of blah. Then I tried the pâte sucrée (from Martha, of course), which is a richer dough made with egg yolks and a little sugar. This was better, but still not quite what I wanted.

I was interested in trying a pâte sablée (a sweet shortbread-like crust) with this lemon tart to counter the bitterness from the lemon peel. Most of the recipes call for ground almonds, which gives the crust that delicate, sandy texture. I don't like purchasing ingredients for one dish (or rather, a piece of one dish) so I put off trying it until last weekend. Mother's Day was coming up, and I was bringing dessert over to my Dad's for our family celebration. I was once again checking out recipes for pâte sablée online when I came upon Martha's recipe, which doesn't use any ground almonds! Why I hadn't seen this before is a mystery to me. Her recipe uses butter, confectioner's sugar, flour and salt. Perfect.

The best part about the pâte sablée recipe is that it comes together in the mixer. No cutting the cold butter into the flour necessary. That's always the hardest part for me. Instead, you use softened butter (2 sticks!) and cream it with the sugar, then add the flour and salt. Easy!

After chilling, the dough is still very soft, so I patted the dough into the tart pan instead of trying to roll it out. The recipe says it makes a 9-inch tart shell, but I had more dough than I needed. Of course if you like an extra thick crust, go for it! **On second thought, I think my tart pan is only 8 inches, so that may have been the issue.

In making tarts, I find it best to pre-bake the crust almost all the way before adding the filling. That way the crust is nice and brown and not gummy on the bottom. This is called blind baking. I learned a little trick from Deb: freeze the crust before baking it. That way the crust doesn't shrink down the sides of your tart pan. You can also line it with parchment and fill with dried beans or rice or pie weights, but I've found freezing works just as well, if not better. Then pop it into a 400° oven for 15-20 minutes. When it is a light golden brown, remove from oven and let cool all the way before adding the filling.

This tart recipe uses a whole lemon, as you may have guessed from the title. Except for any pesky seeds that might be hanging out. Just cut the lemon into small pieces and add it to the blender with the sugar and blend until smooth. Whisk in a whole egg, an egg yolk, corn starch and melted butter. This time I just blended everything in the blender and it worked fine. The color was a little cloudier but it still tasted great. The filling is intensly lemon with a good mix of tart, bitter and sweet. I've called it the grown-ups' lemon tart. With a pretty dusting of powdered sugar on top, it is a sure winner for brunch, picnic or family dinner.

Pâte Sablée from Martha Stewart

2 sticks (16 tablespoons) unsalted butter, room temperature
3/4 cup confectioners' sugar
2 cups all-purpose flour
1 teaspoon salt

With a standing mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Reduce speed to medium-low. Add flour and salt, and beat until just combined and crumbly (do not overmix). Shape dough into a 9-inch round disk, and wrap in plastic. Refrigerate at least 30 minutes (or up to 2 days), or freeze for up to 1 month.


Whole Lemon Tart from Smitten Kitchen

1 partially baked 9-inch (24-cm) sweet tart shell
1 average-sized lemon (about 4 1/2 ounces; 130 grams), rinsed and dried
1 1/2 cups (300 grams) sugar
1 large egg
1 large egg yolk
1 1/2 tablespoons (12 grams) cornstarch
1 stick (4 ounces; 115 grams) unsalted butter, melted and cooled

Center a rack in the oven and preheat the oven 325°F (165°C). Line a trimmed baking sheet with parchment paper and put the tart shell on the sheet.

Slice the lemon into thin wedges, remove the seeds, and toss the lemon and sugar into the container of a blender or food processor. Blend or process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed and blended with the sugar, 1 to 2 minutes.

Turn the mixture into a bowl and, using a whisk, gently stir in the whole egg and the yolk, followed by the cornstarch and melted butter.

Pour the filling into the crust but be sure to leave 1/4 inch between the top of your filling and the top edge of your crust.

Slide the baking sheet into the oven and bake the tart for 20 minutes. Increase the oven temperature to 350°F (180°C) and bake for another 15 to 20 minutes, or until the filling is bubbling, lightly browned and set.  Don't overbake - tart will continue to set as it cools.

Transfer the tart, still on the baking sheet, to a cooling rack and allow it to cool for at least 20 minutes before removing it from the pan. The tart is ready to be served when it reaches room temperature.

*this photo and the top one feature a tart made with pâte sucrée

H50

Brian and I had dinner here about a month ago in the new Hotel Fifty. They've done a great job with renovating the space that used to be the Sheraton. There's not many restaurants where you can stare at the river whilst you dine, and H50 happily fills this gap. Here's a rundown of what we ordered.

1. Bread Service - comes with romesco and whipped butter. That's Brian's Diablo cocktail - something with vodka and chiles and orange.


2. Amuse - Dungeness Crab with wasabi foam, soy pearls over orange puree. Delish.



3. Peruvian Crab Napoleon - purple potato, avocado, red onion marmalade. Too sweet. We originally wanted the Dungeness Crab Fritters, but they were out.



4. The Caesar - baby romaine, garlic, white anchovy, crispy bread. Loved the presentation. Dressing was just to my taste - balanced garlic, lemon & anchovy. There was a whole anchovy hidden under the lettuce.


5. My entree - Seared Salmon, braised pork belly, leek and marsala cous cous, cherry gastrique. Salmon was flaky and moist but was overshone by the perfect pork belly. It was like pork belly lasagna with alternating layers of meaty and fatty. The sugar snap peas underneath gave a fresh, crisp counterpoint. The froth on the salmon was almond-flavored, which I didn't really notice. Also dug the cous cous, which had cherries mixed up in there.



6. Brian got the NY Strip, med rare, asparagus, oven roasted roma tomatoes, mornay sauce. The only problem with this was Brian could make it better at home himself. The steak didn't have enough blood. It was par-cooked and then finished when we ordered it. B was of the opinion they cooked it too long the first time 'round. He really liked the oven roasted tomatoes with the asparagus, which, again, is something that I make at home.



7. Lemon Mascarpone Tart - the crust was fantastic, much flakier that I have been able to achieve at home. Didn't really need the mascarpone, but the lemon kicked ass.



8. Sen Bao Profiteroles - there were 3 - one each filled with chocolate, peanut butter and salt caramel. I liked the caramel one the best, while B went for the peanut butter.



Also, we were served sesame brittle mignardises with the check. The only flaw with our evening was the drinks. Pass on the cocktails. Each one was unbalanced, either too sweet or too acidic. I would stick with wine next time.

Service was peachy, nothing to complain about. I also want to mention portion sizes as they were perfect. We ate every bite of every plate and left perfectly satisfied, not stuffed and definitely not hungry.

I was very pleasantly surprised with H5O and will return.

H50 (inside Hotel Fifty)
50 SW Morrison
Portland, OR 97204
503-221-0711

Veggie Lasagna!

Vegetable Lasagna is one of my favorite dishes. I first had it at a Raleigh Hills restaurant called Ernesto's, a homey red-sauce Italian kind of place. It contained mushrooms, zucchini and spinach and was smothered with hot, melty cheese. I used that as my model when first creating my own veggie lasagna.

I've been eating fewer carbs, so for this batch, I used horizontally-cut zucchini strips in place of the noodles on my half. Brian doesn't believe in noodle-less lasagna, so I used the no-boil noodles on his part. Aren't I nice?

Sauce - I make my own marinara sauce. Saute onions in olive oil and butter, add red pepper flakes, canned tomatoes (San Marzano if possible), thyme, oregano, basil, salt and pepper and let simmer on lowest setting for a few hours. Sometimes I stir in some tomato paste if I want it a little thicker for lasagna. This batch I stirred in some fresh basil as well, but dried is just as good. I often make the sauce the day before and let it sit overnight. Cold sauce is easier to work with, plus the flavor has time to develop.



Veggies - I use frozen spinach, zucchini and mushrooms. I pre-cook the mushrooms so they don't leak water throughout my lasagna. Zucchini gets cut the long way for this batch. The spinach I thaw and drain and squeeze as much water out of it as I can. This takes many, many tree-killing paper towels.

Cheese - Ricotta and parmesan play a key role here. I mix the ricotta with 2 eggs and about 4 cups of shredded parmesan cheese. Next time I might mix the spinach in there, too and see how that turns out. Mozzarella cheese is shredded and goes mostly on top. Sometimes I might throw a little cheddar in there for kicks. I think fontina would be good, too, for its exceptional melting quality.

Layering - I never get as many layers as I should, probably because I don't have a deep enough pan. Three layers are just about average for me. First, spread a cupful of sauce on the bottom of the pan.


Add noodles or zucchini strips, covering the whole bottom.

Then, spread ricotta mixture thinly over the noodles/zucchini. Sprinkle with mushrooms, spinach and a little mozzarella cheese.

Repeat as your pan allows. For the top layer, I just use the ricotta mixture, sauce and cover it with cheese. Use your hands to smoosh it down a little.


Cover with foil and bake about an hour and a half. Check it to see if the middle is completely cooked. Sometimes I have to throw it back in for another 1/2 hour. When it's done, remove the foil and bake about 10 minutes more to get the cheese brown and melty.

Let cool and eat!

I often make this on Sunday afternoons as it makes great work lunches for the week. We never get sick of lasagna!

Dinner 4.2.09

It seems we are following my family's tradition - I do most of the day-to-day cooking, while Brian takes over for special occasions. Sometimes special occasions are just Thursdays and a gift of morels.

fresh halibut from Whole Foods

morels from Brian's friend Matt

searing halibut then finishing in the oven

mushrooms - morels and button. asparagus in the background.

seared halibut over asparagus and roasted potatoes and a mushroom cream sauce

mmm.......flaky

Soup Month: Broccoli, Red Pepper and Cheddar Chowder

I don't know if this is a chowder. It's a blended soup. It has some of the elements of chowder - potatoes, butter, cream, garlic, onions. But, it's a blended soup. I didn't name it, however, so I'll just leave it alone. I got this recipe from one of my favorite food bloggers, Michelle over at Je Mange la Ville. Michelle is a wonderful cook and writer, and she is the one who inspired me to start this blog in the first place.

She used sweet potatoes instead of a russet; I changed it up again and used two Yukon Golds. But, I might use just one potato next time. And, of course, I added a touch more garlic. I had to add quite a bit more salt to my pot; this may have been the result of the extra potato.

I enjoyed this soup, particularly the warm cumin flavor. Broccoli-cheese soup is one of my favorites, and this was great with the sweet red pepper added.

Broccoli, Red Pepper and Cheddar Chowder based on a recipe from Gourmet Magazine, via Je Mange la Ville

1 small head broccoli
1 Yukon Gold potato, cut into 1/2 inch cubes
1 large onion, chopped
1 red bell pepper, cut into 1/2 inch pieces
3 large garlic cloves, grated
2 T unsalted butter
1 cup chicken broth
1 tsp ground cumin
1 tsp salt
1/4 tsp black pepper
1 tsp dry mustard
2 T flour
3 cups Cheddar, grated
couple dashes of Tapatio or other hot sauce
1/4 cup heavy cream, optional

1. Cut off the bottom of the broccoli stem. Finely chop remaining stem. Cut the rest of the broccoli into florets. Cook florets in 2 CUPS of lightly salted, boiling water for about 2-3 minutes. Using a slotted spoon, place the broccoli florets in a bowl of ice water to stop cooking, then drain. Save the cooking water. (I didn't read closely enough and missed the part about using only 2 cups of water to cook the broccoli florets.)


2. Melt the butter in a 3-4 quart heavy pot over medium heat. Add potato, onion, red pepper, broccoli stems and garlic and cook, stirring occasionally, until onion is softened, 8-10 minutes.


3. Add cumin, salt, pepper, and mustard and cook, stirring, one minute. Add flour and cook, stirring, for two minutes. Add reserved broccoli water and chicken stock and simmer (partially covered) for about 10 minutes, or until potatoes are tender. Stir in cheese and continue to cook and stir until the cheese is melted. Add the hot sauce to taste.


4. Puree 3/4 of the chowder in a blender or food processor until smooth, and then return to pot. (I used my immersion blender, but I think in this case, an actual blender would yield better results.) Add reserved florets and cook over medium heat, stirring occasionally, until heated through, about 2 minutes. Taste and adjust seasonings. Stir in cream. Ladle into bowls and serve immediately.

*****************************************************************************
Soup Month has been great. I tried some new recipes and found some new favorites. I learned that cauliflower can be a luscious treasure. However, I didn't seem to find time to tell you about my go-to soup. It's my trademark. It's the first soup I learned how to make, though it has grown and changed just like I have since that time. I promise I will share it with you soon. After all, Soup Month may be over, but the soups must go on!

Soup Month: White Bean Soup with Sausage and Red Chard

This was the first time I made this soup. I based it on a recipe from Recipe Zaar, but added way more beans and garlic, used chard instead of kale, and 2 kinds of sausage.

There are so many kinds of white beans. I bought some dried navy beans last time at the store because they were the cheapest. So that's what I used here.

The original recipe was for more of a brothy soup containing the beans, sausage, etc. I was going for a more bean-y soup loosened with a little chicken stock.

A note on soup preparation: Rarely do I get a mise-en-place set up. I usually start by chopping an onion (all soups start with onion) and let the pot heat up at the same time. Then, I let the onion cook over medium-low heat while I prep and add the rest of the ingredients. This time I was waiting for the beans to soften, so I got my chopping out of the way.

Now that's some garlic! I wish I had bought more chard. The sausage almost overwhelms it. Speaking of sausage, I used some mild Italian sausage and some elk kielbasa that I had hanging around my freezer (Thanks, Dad!!). I liked the contrast of two different textures - the soft ground sausage melting in with the beans, and the drier, more toothsome, kielbasa.

White Bean Soup with Sausage and Red Chard based on this recipe from Recipe Zaar

1/2 lb mild Italian sausage, ground
2 T olive oil
1/2 medium yellow onion, diced
1 celery rib, diced
9 large garlic cloved, minced (or grated)
1/8 tsp crushed red pepper flakes
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
6 cups low-sodium chicken broth (if using full-sodium, skip the salt)
6 cups canned white beans (or 3 cups dry, soaked overnight)
1 lb kielbasa (elk or otherwise), sliced into bite-sized pieces
1 lb. chard, stems removed and leaves torn into bite-sized pieces (I only bought one bunch chard; should have gotten 2-3)
1 T lemon juice
1/2 tsp lemon zest

1. Heat 1 tablespoon of the oil in a large soup pot over medium heat. Add sausage and cook, working to break into bite-sized pieces, until lightly browned, about 5 minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.

2. Add the remaining olive oil to the pot, increase the heat to medium-high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes.

3. Add the celery and cook about 2 minutes more.

4. Stir in the garlic, pepper flakes, salt & pepper and cook about 1 minute. Add the chicken broth and bring to a boil.


5. Reduce the heat to medium, add both sausages and HALF the beans.

6. Mash the remaining beans with a fork or potato masher and add them to the pot, stirring to distribute.

7. Stir in the chard. Adjust the heat to maintain a simmer and continue to cook until the chard is tender, about 20 - 30 minutes. (You may cover the pot loosely to prevent too much reduction in the broth.)

8. Stir in the lemon juice and zest just before serving.

Soup Month: Cauliflower Soup with Crispy Prosciutto and Parmesan

My mom used to make cauliflower soup when I was young. I didn't know what was in it, and I didn't care. I loved the velvety-smooth texture, the rich, buttery flavor and the sharp, peppery bite. I always meant to get the recipe from her (and I'm sure I did, but lost it before I ever made it).

She gave me a soup cookbook for my last birthday. I made a chicken chili from it last fall and then kind of laid it aside. I picked it back up again the other day, looking for a new recipe to try. Aha - cauliflower soup! It's almost stupefyingly easy. The flavor mostly comes from onions, cauliflower and chicken stock. And maybe a little butter...

The recipe calls for leeks, but I made it with yellow onions one time with great results. Also, 1/8 teaspoon of cayenne pepper is just a tease. I used 1 tablespoon. And, instead of crème fraîche, I used sour cream. Okay, and I used turkey bacon in place of the prosciutto (but didn't get a picture), and maybe I drizzled it with a little truffle oil and topped it with green onions at one point.

This is a good one, kids. We made a batch, ate it ALL in 3 days, and promptly made another one.

Cauliflower Soup with Crispy Prosciutto and Parmesan from Sunday Soup by Betty Rosbottom

4 T unsalted butter
3 cups chopped leeks, white and light green parts only (or onions)
12 cups cauliflower florets (from 2-3 large heads)
8 cups chicken stock
1/8 t cayenne pepper
1 cup grated Parmesan cheese, divided
1/2 cup crème fraîche
Kosher salt
4 oz thinly sliced prosciutto (okay, I used turkey bacon)
1 tablespoon olive oil
1/2 cup chopped flat leaf parsley

1. Melt the butter in a large, heavy deep-sided pot (with a lid) set over medium-high heat. Add the leeks and sauté, stirring, until softened, for 4 to 5 minutes. Add the cauliflower florets, chicken stock, and cayenne pepper. Bring to a simmer and cover pot. Cook until vegetables are very tender, about 20 minutes.



2. Purée the soup in batches in a food processor, blender or food mill, and return soup to the pot. (Or use an immersion blender to purée the soup in the pot.) Whisk in 1/2 cup of the cheese and the crème fraîche. Taste soup and season with salt as needed. (The soup can be made 2 days ahead; cool, cover and refrigerate. Reheat over medium heat.)


3. Cut the prosciutto into julienne strips 3 to 4 inches long and 1/4 inch wide. Heat the olive oil in a medium skillet set over medium heat. When hot, add the prosciutto and sauté, stirring constantly, until crisp and browned, for about 4 to 5 minutes. Using slotted spoon, transfer prosciutto to paper towels to drain.

4. To serve, ladle soup into 6 soup bowls and sprinkle each serving with some prosciutto, chopped parsley, and remaining 1/2 cup Parmesan.

Soup Month: Taco Soup

I got this recipe from my soon-to-be cousin-in-law, Maggie. I made it with ground elk instead of beef (Thanks, Dad!!!). This is a very hearty soup great for the cold rainy weather we've been having. It's also very easy - most of it is made by opening cans! You can make it in the crockpot or stovetop. Yeah, baby!



Taco Soup

1 lb. ground beef
2 cans stewed tomatoes
1 can diced tomatoes
1 can Ro-tel
1 can hominy, drained
1 can of corn, drained (or frozen)
1 can each of kidney beans, pinto beans and ranch-style beans (any kind of beans will work)
1 packet of taco seasoning
1 packet of ranch dressing mix
2 onions, chopped
cheese, hot sauce and sour cream for garnish

Brown the ground beef in a heavy skillet. Drain fat if you want to. Add the taco seasoning and stir till combined. Add to Crockpot if using, or a heavy soup pot for stovetop cooking.

Open all the cans. Drain the hominy and corn, then add to soup pot. Add the beans and tomatoes with their juices. (Instead of Ro-tel, I used a third can of stewed tomatoes with chiles and tomatoes. I also added a can of diced green chiles for fun.)

Add the chopped onions and stir in packet of ranch dressing mix. Stir very well.



Simmer for about 1 hour on the stovetop or 8 hours on low for the Crockpot.

To serve, place in bowls and add garnishes as desired.

I liked this with lots of hot sauce. Next time I may add some jalapenos to make it spicier. Or stir in a jar of salsa.

Soup Month: Black Bean Soup

This is a very satisfying, easy Mexican black bean soup. Made with cumin, lime juice and jalapeno, this soup is great with a little dollop of sour cream on top and some cilantro scattered around.

The recipe is from my first soup cookbook ever: Twelve Months of Monastery Soups. This was given to me by my step-grandmother JoAnn, who now has Altzheimer's and will always think I am dating my ex-boyfriend Kenneth. It was one of the best gifts I have ever been given - you know how it is when someone actually *listens* to you and picks the perfect thing? I love peeling back the front cover and seeing her little inscription: Hope you like trying the recipes- JoAnn. I wish now I had made some soup for her.

You can make this soup with canned black beans, like the recipe states, or with dried black beans. Just soak them overnight first and prepare for a longer cooking time.

And, a big plus for me, this soup is great for the South Beach Diet. Just skip the potatoes.

Mexican Black Bean Soup by Brother Victor-Antoine d'Avila-Latourrette

1/3 cup olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, chopped finely
2 tomatoes, peeled & chopped [ I used 1 large can diced tomatoes with juice]
2 - 15 oz cans black beans [30 oz. dry beans that have been soaked 24 hours]
2 potatoes, peeled & diced [I skipped the potatoes this time]
7 cups water [or stock]
1 bouillon cube [omit if using stock]
1/2 cup fresh cilantro, chopped [cilantro from a tube]
1 tablespoon cumin
2 tablespoons lime juice [to taste; I use plenty more]
salt & pepper to taste
sour cream as garnish with freshly chopped cilantro all around

1. Pour the olive oil into a good-sized soup pot and saute the onion for 2 minutes. Add the garlic, jalapeno pepper and tomatoes, and continue sauteing for another 2 minutes over medium heat, until it turns into a regular sauce. Stir often.



2. Add the beans from their cans with their juice, potatoes, water and bouillon. Bring the soup to a boil and then reduce the heat to low-medium. Cook slowly, covered, for about 20 minutes. [I cook it uncovered because I like it thicker than this recipe makes. Cover it when it is at the desired consistency. I cook it much longer than 20 minutes, depending on on the beans.]

3. Add the cilantro, cumin, lime juice, salt & pepper. Stir well and continue cooking for another 10 minutes, turn off the heat, and let the soup rest, covered, for 5 minutes. Serve hot and garnish each serving with a teaspoon of sour cream in the center and freshly chopped cilantro around the sour cream.